Mini-pizzas with tuna or anchovies, a Moroccan favourite

A batbout/bread/pita dough or a puff pastry dough will make an adequate base for these mini-pizzas. You only need to flatten it thin and prick it before adding the filling on top and baking them.

Pizza has become a worldwide dish and it's an important element of Moroccan street food. The toppings have been totally Moroccanized to please the Moroccan palate: Seafood (shrimp, calamari) pizza, tuna pizza, ground meat/kefta pizza, tomato/onion/anchovy with loads of black olives remain the top Moroccan favourites and high selling items in many street food joints serving pizzas.

Today is dedicated to mini pizzas with tuna or anchovies which can be made ahead and frozen. They take a few minutes in the oven to be ready and you're in for a treat. You can also make a bigger version and freeze it too. Just pop it in the oven when you need it.

We love to serve small savoury bites on our Iftar/Ftour tables during Ramadan, these mini-pizzas are one of our favourites.

An Iftar/Ftour table for Ramadan

In a lazy day, I just open a pita bread or a batbout bread and use the two sides to make small mini-pizzas..It works too.

A mega pizza for a family gathering in the making. Moroccan kefta and a a few things to top it

Preparation

Make the topping

Heat a frying pan, saute the chopped onions and the green peppers in a bit of oil. Salt to taste. Sprinkle some black pepper.

Mix the tomatoes with garlic, salt and pepper, tomato paste, sugar and simmer for 20 minutes. Add a half of the dried herbs and the olive oil at the end. Stir and set aside to cool. The sauce should be cooked and well reduced.

Shape and bake the mini-pizzas

Whichever dough you will use, make sure to roll it 2 mm thin. Cut small circles using a round cookie cutter, a bowl or a glass. Prick a few times with a fork.

Place all the dough circles in baked sheet, previously greased and dusted with semolina flour (or use a baking paper).

Smear about 1 teaspoon of tomato sauce avoiding the edges, sprinkle some chopped onions and green peppers. Sprinkle the rest of the dried herbs on top.

Then place a bit of tuna or anchovies, black olives on top and finish off with grated cheese.

Bake in a preheated oven at 200 degrees C for 10 minutes. Serve at room temperature.

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About Author

I'm Nada, a London-based Moroccan food expert. I am a mother of two little boys who keeps my hands full. I lived in different places and that made me realize how I miss Moroccan food. I moved to write extensively about it and I hope you will enjoy reading my posts and trying my family recipes as much as I enjoy writing them. You can also find me at tasteofmaroc.com where I publish authentic recipes and write about some cultural aspects of the Moroccan society.

About Me

I'm Nada, a London-based Moroccan food expert. I am a mother of two little boys who keeps my hands full. I lived in different places and that made me realize how I miss Moroccan food. I moved to write extensively about it and I hope you will enjoy reading my posts and trying my family recipes as much as I enjoy writing them. You can also find me at tasteofmaroc.com where I publish authentic recipes and write about some cultural aspects of the Moroccan society.